The arrival of Mecha Noodle Bar is yet another exciting culinary destination for Fairfield, a town that is quickly becoming known for its diverse eateries. Ramen noodles are known to a whole generation of college students as individual cups of dried, salty pasta filled with water, then nuked for a few minutes to make a quick, cheap meal.

In Vietnam and throughout much of Southeast Asia, ramen and noodle soups called pho are indeed quick, cheap meals, but they are much more than the Americanized version.

Asian noodles and broth are bursting with depth of flavor, with all manner of aromatic additions depending upon the whims of the cook, and each cook has a signature preparation. Noodle houses, usually family owned and operated places, are like much-loved corner cafes or diners in America.

Mecha Noodle Bar and the popular Pho Vietnam in Danbury both fall under the tutelage of talented restaurateur, Tony Pham. In this new venture, traditional Vietnamese noodles and broth (the menu says that slurping is encouraged) meet contemporary Asian cuisine, sometimes given a tongue-in-cheek American flair. KFC Bao is subtitled Korean fried chicken, though any American would be proud of the crisp, golden coating and the juicy white meat interior of these chunks. But what sets this on the Asian trajectory are the accouterments -- the classic steamed bao and the garnish of pickled carrots, cucumber and the spicy kewpie mayo, though we'd have liked just a tad more of that savory, homemade sauce.

Noodles may be common folk food in Vietnam, but Mecha is no ordinary mom-and-pop joint. The restaurant is high tech and modern, with the noodle theme espoused in vertically hanging 2- by 4-foot planks covering the ceiling and the walls, sort of like organ pipes, but meant to evoke hanging strands of pasta. Odd as it may seem, this ambiance, along with the open bar seating, long communal table and sleek and simple dining spaces, works wonderfully for an informal, yet sophisticated experience. Service is just as happily nuanced, with lots of smiles and knowledge about every menu item.

Though this is a noodle bar, don't discount the beverage bar. Whether your taste is fresh-squeezed limeade or herbal and fruity plum Thai basil white sangria, you will find refreshing drinks to begin the meal. A short wine list complements the food, but even better is the selection of boutique beers.

The menu focuses, of course, on noodles, but some of the most fun food comes from the "snack" section. Saigon egg rolls are pretty traditional, but done exceptionally well with ground pork, lettuce and nuoc mam (dipping sauce). Pork belly bao is typically a bit fatty, but rich with flavor.

Noodles, of course, are the stars here. Ramen quality is based always on the broth. And here it is hot, fragrant and complex -- alone it would be fine, but add the perfectly and freshly cooked noodles and it's even more delicious. Each dish has its own unique flavors. Paitan chicken features tonkotsu noodles, nori, scallion, a lightly poached egg and menma, a type of simmered bamboo shoots. Vegetarian is spicier with miso curry, straight noodles, and wood ear mushrooms. Mazeman is brothless with tenomi noodles tossed with scallops, shrimp, crab cream cheese, and bacon. Many optional ramen toppings, from egg to mushroom, bamboo shoots, to roasted pork, personalize your bowl. We loved the hot chili oil addition.

Pho also begins every time with fragrant broth and rice noodles. Personalize with options such as rare beef and cilantro, chicken, grilled flank steak, or shrimp, calamari, and a fish cake. The fish cake is a tasty, though rather glutinous little ball -- definitely not a fish cake in the usual sense.

Desserts here are interesting. Traditionalists and the non-daring should stick with strawberry shortcake with corncakes, ricotta and strawberries. The adventurous might try the "drooling bao" with duck yolk custard, chopped almonds crunched in bacon drippings, and a hollandaise sauce. Mecha Noodle Bar is slurpy fun and fabulous for novices and noodle aficionados alike.